Chemical composition and oxidative stability of jussara (<em>Euterpe edulis</em> M.) oil extracted by cold and hot mechanical pressing

The aim of this work was to evaluate the effect of mechanical pressing on jussara oil yield, oxidative stability and carotenoid profile with or without heat application. Firstly, jussara pulp was centrifuged for juice extraction, and the resulting cake was dried until reaching 10% moisture content. Then, oil extraction was performed in an expeller press at 25 ºC (cold pressing) and at 50 ºC (hot pressing). The process performance was evaluated by the oil yield, and the crude jussara oil was characterized for fatty acid composition, acid value, carotenoid profile and oxidative stability. Jussara oil contained 74% unsaturated fatty acids, mainly oleic and linoleic acids (48% and 24%, respectively). The oil yield was almost twice as high for the hot process as compared to the cold one. Additionally, hot pressing resulted in 25% higher total carotenoid content as compared to cold pressing, with β-carotene as the most abundant one. Hot and cold pressing showed no difference in oil oxidative stability and fatty acid composition.

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Comparison of Fatty Acid Composition and Oxidative Stability of Peanut Oils Prepared from Spring and Fall Crops of Peanuts

Journal of Agricultural and Food Chemistry ◽

10.1021/jf00051a022 ◽

1995 ◽

Vol 43 (3) ◽

pp. 676-679 ◽

Cited By ~ 6

Author(s):

Robin Y.Y. Chiou ◽

Ching-Ping Liu ◽

Chin-Jin Hou ◽

Chii-Dong Liu

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Oxidative Stability ◽

Acid Composition

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Effect of fermented water plantain on growth performance, meat composition, oxidative stability, and fatty acid composition of broiler

Livestock Science ◽

10.1016/j.livsci.2014.01.016 ◽

2014 ◽

Vol 162 ◽

pp. 168-177 ◽

Cited By ~ 7

Author(s):

Md. Elias Hossain ◽

Chul Ju Yang

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Oxidative Stability ◽

Growth Performance ◽

Acid Composition ◽

Meat Composition

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DETERMINATION OF CHEMICAL PROPERTIES, COMPOSITION OF FATTY ACID, CAROTENOIDS AND TOCOPHEROLS OF DEGUMMED AND NEUTRALIZED RED FRUIT (Pandanus conoideus) OIL

Jurnal Teknologi ◽

10.11113/jurnalteknologi.v82.14820 ◽

2020 ◽

Vol 82 (6) ◽

pp. 71-78

Author(s):

Zita Letviany Sarungallo ◽

Budi Santoso ◽

Risma Uli Situngkir ◽

Mathelda Kurniaty Roreng ◽

Meike Meilan Lisangan

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Water Content ◽

Acid Composition ◽

Unsaturated Fatty Acids ◽

Chemical Properties ◽

Carotenoid Content ◽

Fruit Oil ◽

Β Carotene

Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.

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